Serves 4 - 6
Prep Time 15 - 20 mins
Cooking time 20 mins
Dairy Free, Gluten Free, Nut Free, Sugar Free, Vegetarian, Vegan
Cumin seeds (2 teaspoons)
Fresh curry leaves (6 - 10)
Onion (1 large, red or white)
Garlic (4 cloves crushed)
Fresh ginger (inch piece crushed)
Cumin powder (1 Teaspoon)
Red chilli powder or chilli flakes (teaspoon or more if you like)
One butternut squash peeled and diced (2 or 3cm cubes work well)
Salt (level teaspoon)
A few fresh coriander leaves to sprinkle on top
- In a non-stick pan add the oil.
- Once hot add the cumin seeds and then after about 20 seconds add the curry leaves. The cumin seeds will start to pop.
- Once they are popping and you can smell the cumin add the onions and stir well.
- Once the onions are golden brown add the garlic and ginger and cook off until they are a nice golden brown.
- Once the onions are done add the ground cumin and chilli powder or chilli flakes.
- Stir quickly so they do not stick and burn.
- Add the butternut squash and stir well.
- Add the salt.
- Keep stirring the squash as you don't want it to stick. I find sometimes adding a little water and placing a lid on the pan will help cook the squash so it softens nicely.
- Once the squash is thoroughly cooked but not mash, place into a serving dish and sprinkle the fresh coriander and serve.
This dish is lovely with a roti and yogurt or even with rice. The sweetness of the squash with the spicy chilli works really well.